Yield: 8 servings
|1.00 tablespoon||olive oil|
|1.00 cup||chopped onions|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|6.00 cup||chicken stock|
|2.00 teaspoon||chopped garlic|
|1.00 pounds||arborio rice|
|¼ cup||heavy cream|
|¼ cup||grated parmigiano-reggiano cheese|
|¼ cup||grated romano cheese|
|¼ cup||grated asigo cheese|
|2.00 tablespoon||chopped chives|
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately. This recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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